My Vegan Journey~Day 24

Well, I am on day 24 of my vegan journey. I am really enjoying it and finding that it is making me healthier. I have much more energy and stamina. I feel better in general. I am able to do more with my days and don't feel so sluggish in the afternoon, most days anyway. One thing that is a bit of a bummer is that with everything being so fresh, I am having to go shopping more often. This in itself is not a bad thing, but it uses more gas and time, not too mention money. Another thing, don't let anyone tell you that eating vegan is expensive....now it can be, if you choose to buy all those fancy ready made vegan products. But if you eat naturally, locally, and make most of your meals from scratch (which really doesn't take very long) then it is even less expensive than eating other ways. So in all I have had no problem giving up some of my favorite foods, including cheese and chocolate. It's easy enough to find chocolate substitutes and I honestly have not missed cheese at all. If I have it has been only for convenience, for instance when ordering up a cheese pizza would be easy after a long day. But otherwise, it has been fairly easy and the way I am feeling eating this way is motivating me to consider continuing this journey after the month is up.

Now on to the recipes.....

Herbed Flatbread Chips

Preheat oven to 350 degrees

6 whole wheat pitas

1/4 cup olive oil

2 tbsp minced green onion

1 tbsp chopped fresh basil leaves

1/4 tsp fine sea salt

1/4 tsp freshly ground black pepper

Cut pita into quarters. Separate the top and bottom pieces. Place on a baking sheet in a single layer, without overlapping if possible. Lightly brush with olive oil and sprinkle evenly with green onion, basil, salt, and pepper.

Bake in preheated oven for 8-12 minutes or until light brown and crisp. Let cool on pan for 5 minutes before serving or storing.

Tip: Use 1 tsp garlic salt instead of sea salt, flavored oils instead of olive oil or any herb of your choice instead of basil, following the proportions in the recipe. These chips can be stored in an air tight container for up to 1 week.

These are delicious. You really have to try them to see.

Zesty Tofu Spread

6 oz. extra-firm tofu, cut into 1-inch cubes

2 tbsp olive oil

3 tbsp finely chopped shallot

1 tbsp coarsely chopped fresh Italian parsley

1 tbsp coarsely chopped fresh dillweed

2 tsp capers, with brine

1/2 tsp hot pepper sauce

1/4 tsp seasoned salt

On a plate lined with a double layer of paper towels, arrange tofu cubes. Cover with another layer of paper towels and then another plate, and place a weight, such as a large can, on top of the plate to press water out of the tofu. Let drain for 10 minutes, pour off water and set tofu aside.

Meanwhile, in a small skillet, heat olive oil over medium heat for 30 seconds. Add shallot and cook, stirring, for 3 minutes or until softened but not browned. Transfer to food processor or blender. Add parsley,dillweed, capers, hot pepper sauce and seasoned salt and process for 1 minute or until smooth. Add reserved tofu and blend until smooth.

Transfer to a bowl, cover and refrigerate for up to 4 days.

Variations: Add 1 tsp flavored or grainy mustard along with the herbs.

If you like bitter flavors, add 1 tsp prepared horseradish or 1/4 tsp wasabi powder along with the parsley.

If you don't have capers on hand, use an equal amount of minced dill pickle instead.

This is fabulous! It is good on crackers, the above pita chips and as a sandwich spread with the feel of egg salad. Yummy!